MOM'S ROAST BEEF
You can do this in the oven, or in the crockpot. Easy to make, and makes even the cheapest cuts of meat turn out falling-apart tender. MMMM.... My mom has been making this since I was a wee tike and is a tradition in our family at big get-togethers. The gravy goes great on Mashed Potatoes...
Provided by TJW2725
Categories Roast Beef
Time 6h10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Trim any super large pieces of fat from the meat, but leave a lot of fat on, it makes it tender.
- Score the meat in several places.
- Mix all ingredients together and pour over meat.
- Cover and marinate overnight, flipping occasionally.
- The next day, put the meat AND the marinade in a 5-6.5 quart Crockpot and set on low.
- Cook on low for 6-9 hours depending greatly on your crockpot until the meat is falling apart tender.
- In my 6,5 L crockpot it took only 5 1/2 hours.
- Shred the meat roughly and serve with potatoes using the juice as gravy. Do not throw out the Juices from the pan -- save it with the meat.
- Alternatively, cook it in the oven.
- In a covered pan and bake at 300 degrees for 3 hours for 4 pounds and 4 hours for 5 pounds.
- Baste occasionally.
- Take out and slice.
- Replace it in the pan and pour some of the marinade over brisket. Increase the temperature to 350 degrees and continue baking for another hour, uncovered.
Nutrition Facts : Calories 589.8, Fat 48.3, SaturatedFat 19.4, Cholesterol 132.4, Sodium 1841.9, Carbohydrate 2.6, Fiber 0.3, Sugar 0.7, Protein 34.3
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